If you crave bold flavors balanced with fresh textures, this Sweet and Spicy Gochujang Chicken Bowl is exactly what your weeknight needs. The tender chicken thighs are pan-seared and simmered in a sticky, flavorful glaze that’s both sweet and spicy.
I remember the first time I made this dish—watching the sauce bubble up and coat the chicken, I knew dinner was going to be a hit. The contrast of the vibrant orange carrots, crisp green cucumbers, and fluffy white rice made it as beautiful as it was delicious.
Why You’ll Love It:
– Tender chicken thighs with a sticky, flavorful gochujang glaze
– Crisp, fresh julienned carrots and sliced cucumbers add a refreshing crunch
– Easy one-pan cooking method with minimal cleanup
– Vibrant, colorful bowl perfect for sharing or meal prep
Simple and quick, this meal comes together in under 30 minutes and feels like a special treat any day of the week.
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Sweet and Spicy Gochujang Chicken Bowls
- Total Time: 25 minutes
- Yield: 4 servings
Description
Tender boneless skinless chicken thighs pan-seared and simmered in a gochujang-based sweet and spicy sauce, served layered over fluffy white rice with crisp fresh vegetables and a sprinkle of toasted sesame seeds and scallions.
Ingredients
1 lb boneless skinless chicken thighs
3 tablespoons gochujang paste
2 tablespoons soy sauce
1 tablespoon honey
3 garlic cloves, minced
1 tablespoon rice vinegar
1 teaspoon sesame oil
2 cups cooked white rice
1/2 cup julienned carrots
1/2 cup sliced cucumber
1/4 cup sliced scallions
1 tablespoon toasted sesame seeds
Instructions
Heat sesame oil in a large skillet over medium-high heat.
Add chicken thighs and sear until browned on both sides, about 3-4 minutes per side.
In a small bowl, whisk together gochujang paste, soy sauce, honey, minced garlic, and rice vinegar.
Pour the sauce mixture over the chicken in the skillet.
Reduce heat to medium-low and simmer, turning chicken occasionally, until sauce thickens and chicken is cooked through, about 8 minutes.
To serve, spoon cooked white rice into bowls.
Place the glazed chicken thighs on top of the rice.
Arrange julienned carrots and sliced cucumber on the sides.
Sprinkle with sliced scallions and toasted sesame seeds.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
FAQ
Q: Can I store leftovers safely?
A: Yes! Store the chicken and vegetables separately from the rice in airtight containers. They keep well for up to 3 days in the fridge.
Q: Is this recipe quick to make on busy nights?
A: Absolutely. With a simple pan-sear and simmer technique, you can have this flavorful bowl ready in about 25 minutes.
Ready to enjoy a bowl that’s bursting with flavor and color? Save this recipe, print it out, or dive right in and cook your own Sweet and Spicy Gochujang Chicken Bowl tonight.